|
||
|
PETITCHEF |
Add your blog-site | Add your recipes | Receive daily menu | Contact us | |
World Famous 5-Star Restaurant Secret Recipes
Discover The Secret Recipes From The World's Finest Restaurants. Cook like a gourmet chef in the comfort of your own home. Restuarants copyright their recipes. These coyrights can only be released by their owners. Home cooks and chefs from around the world have spent hundreds of research hours to bring you 5-Star rated copycat recipes from restaurants in New York, London, Paris, Venice, Hong Kong, Las Vegas, Australia and other World Capital Cities. 5-Star Secret Recipes has compiled a cookbook of the finest copycat gourmet recipes from around the world. Experience the finest cuisines the world has to offer. These fabulous secret recipes will not be found anywhere else on the Net. Learning to cook like a world renown gourmet chef is at your fingertip! Order These Incredible Recipes Now! Spaghetti Carbonara Famous Restaurant Copycat Recipes Serves 4 Ingredients: 1 cup mushrooms (porcini, shiitake or chanterelle) 1 pound imported spaghetti ½ cup diced pancetta 1 garlic clove, sliced 4 tablespoons heavy cream Salt and cayenne pepper to taste 1 tablespoon grated Parmesan cheese 1 teaspoon chopped fresh chives METHOD: salted water until al dente. Saute the pancetta and garlic in a large pan over medium heat for 2 minutes. Stir in cream and continue to cook for 2 minutes. Season with salt and cayenne. Add the pasta. Divide the pasta among 4 large bowls. Sprinkle with the cheese and the chives. Source: NY Daily News Order Famous 5 Star Restaurant Copycat Recipes  Black Sea Bass en Papillote from Aquavit (NY City) Famous Restaurant Copycat Recipes At Aquavit, where he's executive chef, Johan Svensson takes an innovative approach to Scandinavian cooking. He's won widespread accolades at the gorgeous restaurant, which showcases traditionalScandinavian cuisine: Aquavit was awarded four stars and a ranking of 9 out of 10 in New York magazine and has won the "Distinguished Restaurants of North America" award three times. Ingredients: 1 whole head of garlic 1 cup olive oil 1 large red onion, peeled and sliced into 1/2-inch thick slices 1 zucchini, sliced into 1/2-inch thick slices 1 cucumber, seeds removed, sliced on the bias 1/4-inch thick 2 beefsteak tomatoes, sliced 1/2-inch thick Salt and pepper to taste 2 sprigs chopped fresh basil 2 sprigs chopped fresh parsley Juice of 1 lemon 2 pounds cleaned black sea bass, cut into 4 portions Method: Roast the garlic in a pre-heated, 400-degree oven for 15 minutes. Slice off the top, squeeze out the puree, and blend it with the oil. Place the vegetables in a medium mixing bowl and season with roasted garlic-olive puree, salt, pepper, basil, parsley and lemonjuice. Divide the vegetables evenly among four 8 by 8-inch sheets of parchment paper. Season the bass with salt and pepper, place one portion on top of the vegetables and fold the parchment together. Wrap each parchment "package" in an 8 by 8-inch square of aluminum foil and place on the grill. Then grill for 10 minutes or until the fish is opaque. Remove from the heat and allow it to rest for 2 minutes before serving. Serves 4 Source - NY Daily News Get the entire collection of 5-Star Secret Recipes at: "Heathe St. Claire, who owns Bondi Road on the Lower East Side, was born in Sydney and raised both in Australia and in England. He moved here 12 years ago and worked in a variety of restaurantbefore opening The Sunburnt Cow in 2003. Just three years later, he opened Bondi Road, a down-home Australian "surf cafe" specializing in seafood. This seafood recipe showcases a fish that is native to Australia but that is now farm-raised in upstate New York. With its flaky texture and mild flavor, it's delicious with a fresh papaya salad. Barramundi Fillet w Papaya Salad from Bondi Road Restaurant (NY) Famous Restaurant Copycat Recipes Ingredients: 1 tablespoon fish sauce  1 tablespoon lemon juice 1 tablespoon olive oil Salt and pepper to taste 3 papaya, diced 2 tomatoes, diced 1/2 pound tiger shrimp, poached and diced 1/2 bunch fresh basil, finely chopped 1/2 bunch mint, finely chopped 1 teaspoon chopped garlic For the fish: 4 (eight-ounce) barramundi fillets Salt and freshly ground black pepper Olive oil Lemon wedges, for garnish Method: In bowl, whisk fish sauce, vinegar, lemon juice, olive oil, salt and pepper. Add the papaya, tomato, shrimp, basil, mint and garlic. Set aside. Sprinkle the fish with salt and pepper. Heat the oil in a frying pan over high heat. Place fish in the pan and cook it 2 to 3 minutes per side. When the fish flakes easily, it's done. If the fish doesn't test done, return to the pan for another few minutes. To serve, spoon some salad onto the plate, arrange the fillets on top of the salad, and garnish with lemon wedges. Serves 4 Source: NY Daily News Get the entire collection of mouth-watering 5 Star Secret Recipes  Barramundi Fillet w Papaya Salad from Bondi Road Restaurant (NY) Famous Restaurant Copycat Recipes Secret Ingredients: 1 tablespoon fish sauce 1 tablespoon red wine vinegar 1 tablespoon lemon juice 1 tablespoon olive oil Salt and pepper to taste 3 papaya, diced 2 tomatoes, diced 1/2 pound tiger shrimp, poached and diced 1/2 bunch fresh basil, finely chopped 1/2 bunch mint, finely chopped 1 teaspoon chopped garlic For the fish: 4 (eight-ounce) barramundi fillets Salt and freshly ground black pepper Olive oil Lemon wedges, for garnish Method: In bowl, whisk fish sauce, vinegar, lemon juice, olive oil, salt and pepper. Add the papaya, tomato, shrimp, basil, mint and garlic. Set aside. Sprinkle the fish with salt and pepper. Heat the oil in a frying pan over high heat. Place fish in the pan and cook it 2 to 3 minutes per side. When the fish flakes easily, it's done. If the fish doesn't test done, return to the pan for another few minutes. To serve, spoon some salad onto the plate, arrange the fillets on top of the salad, and garnish with lemon wedges. Serves 4 Source: NY Daily News/America's Secret Recipes Famous Recipe from Down Under 4 The Esplanade Sydney, Australia 2088 02/9969 5050 Profile The 1930s building that houses this restaurant at Balmoral Beach is a gorgeous example of Australian Art Deco architecture now converted into an airy, coolly elegant dining space. With its open windows looking out over the Balmoral waterfront -- long a popular setting for local artists, some of whose works hang on the restaurant's walls -- this is a perfect place for a leisurely weekend afternoon lunch. Crab and Green Papaya Salad with Lime and Chili Pepper Dressing Famous Restaurant Copycat recipe Source: Bather's Pavilion  Type of Dish: Salad Servings: 6 Cuisine: Seafood Ingredients Dressing 1 cup lime juice 1/2 cup fish sauce 3 oz. palm sugar 1 lime, zested 1 large fresh red chili pepper, seeded and chopped finely Salad 1 medium green papaya 1 cup fresh mint leaves 1-2 large fresh red chili peppers 2/3 cup peanuts, roasted 10 oz. tofu 1 cup peanut (groundnut) oil for cooking tofu 2 cups bean sprouts 15 oz. crab meat Instructions The Dressing Mix the lime juice and fish sauce together. Chop the palm sugar and add it to the liquid mixture, stirring until it is dissolved. Add the lime zest and chili pepper. Mix to combine. To Assemble Salad Peel and grate (shred) the papaya. Slice the mint leaves very finely so that you have thin, long shreds. Seed and finely slice the chili peppers. Roughly chop the roasted peanuts. Slice the tofu into small batons. Heat the peanut oil in a deep frying pan (skillet) or a small saucepan over a medium heat. Add the tofu and shallow-fry until it is lightly coloured and crisp, about 8 minutes. Remove the tofu from the oil and drain it on absorbent kitchen paper. Combine the prepared salad ingredients, along with the bean sprouts and crab meat, and toss in a bowl with enough salad dressing to coat. To Serve Arrange tofu on plates and place the salad on top. Ladle a little extra dressing over the salad.  Morton's Legendary Hot Chocolate Cake Copycat Recipe Restaurant Famous Copycat Recipes -1 1/2 cups unsalted butter, at room temperature, plus more for the souffle cups -Granulated sugar used to sprinkle 6 oz souffle -12 ounces bittersweet or semisweet chocolate, coarsely chopped -8 large egg yolks, plus 7 large eggs -1 1/2 cups confectioners' sugar -1/4 cup all-purpose flour -18 fresh raspberries -6 scoops vanilla ice cream 1. Preheat the oven to 350F. Generously butter six 6-ounce souffle cups and sprinkle each with granulated sugar. Tap out the excess sugar. 2. In the top of a double boiler set over barely simmering water, melt the butter and chocolate together. Remove the top of the double boiler pan from the heat. 3. In the bowl of an electric mixer fitted with the whisk attachment and set on low speed, beat the egg yolks and eggs for about 2 minutes, or until light and smooth. With the mixer running, pour the melted chocolate into the bowl and mix for about 2 minutes longer. 4. Put the confectioners' sugar and flour in a fine-mesh sieve and sprinkle into the chocolate mixture. With the mixer on medium speed, beat for 30 seconds, or until well mixed. 5. Pour the batter into the prepared souffle cups, leaving about 1/4 inches of space below the rim. Set the souffle cups on a baking sheet and bake for 18 to 20 minutes, or until puffed and about 1 inch higher than the rim. The centers will be soft but not sticky. 6. Remove the cakes from the oven and immediately invert each onto a serving plate. Remove the cup, and garnish each plate with three raspberries and a scoop of vanilla ice cream. Source: The Secret Recipe Forum How does Basic Cooking differ from Gourmet Cooking? Basic Cooking: 5-Star restaurants are gourmet restaurant. But let us exam the difference between basic cooking and gourmet cooking. I think the majority of us are basic cooks. In my opinion, being a basic cook means that the meals are planned, time consuming and tasteful. Basic cooks have tried and tested meals that suit their individual and family?s taste. Basic cooks know what they like to eat and approximately how long it will take to prepare those meals. With our busy life-styles basic cooks want their family?s well feed with healthy well balanced meals. Every family has his/her favorite dishes and will proudly claim that the recipes for those favorites are family secrets. Generally, people have their favorite restaurants and restaurant that specilize in gourmet meals. A gourmet restaurant serves the highest quality food. With a sense of adventure you can learn how to cook gourmet meals at home. Gourmet Cooking: Epicure is a connoisseur meaning having an acquired refined and discriminating taste in foods and wines. An old French alteration (influenced by gourmand, glutton) of gourmand. Gourmet meals involves high-quality ingredients with skilled preparation. Gourmet cooking involves only high quality and fresh ingredients. Let us compare. In basic cook if a recipe calls for garlic usually powdered garlic is used. With gourmet cooking only fresh chopped garlic is used. Consider if herbs are called for shop locally or consider growing your own. Having your own herbal garden saves money and make a world of difference in the taste of your gourmet experience. Not only do are herbs taste bud delights but they carry health benefits. In basic cooking we may defrost meat or use frozen vegetables. Not in gourmet cooking ONLY fresh meat is used. Gourmet chefs consider their meals works of art. There is a balance between colors and texture. Cooking time is important because it effects color and texture. Let us compare a Basic Cook Salad to a Gourmet Salad: Basic salad would consist:  -Iceberg lettuce 1/2 (shredded) -1 garden tomato -Shredded carrots (2) -Green onions (4) -½ chopped cucumber -Choose of dressing Gourmet Salad: Tropical Fruit Salad with Mint - serves 8 1/2 cup chopped onion 1/2 cup chopped green bell pepper 2 (10 ounce) packages mixed greens 4 thinly sliced chicken deli meat, chopped 1 tomato, chopped 1/4 tsp onion powder 3 dashes garlic powder 1 pinch ground black pepper 2 pinches salt 3 tbsp balsamic vinaigrette salad dressing Saute onion and bell pepper until soft; set aside to cool. In a large salad bowl, combine the onion, pepper, salad greens, deli meat and tomato. Sprinkle with the onion powder, garlic powder, black pepper? and salt. Toss to mix. Pour on enough salad dressing or vinegar to coat, toss again and serve. Recipe provided by: free-gourmet-recipes I am not suggesting cooking only basic or gourmet. Consider alternating between basis and gourmet cooking. Gourmet cooking is more time consuming and expensive than basic cooking. My comfort level was basic cooking but after my initial trial and error period gourmet cooking became quick and easy. The advantages are greater taste and quality. Compare the costs of dining at a gourmet restaurant and consider the money saved learning how to cook gourmet at home. Your family and friends will take pleasure in your new gourmet meals. S. Pellegrino World's 50 Best Restaurants The World's 50 Best Restaurants 2009 1 = El Bulli Spain The World's Best Restaurant Best Restaurant in Europe 2 = The Fat Duck UK 3 7 Noma Denmark Chef's Choice 4 = Mugaritz Spain 5 21 El Celler de Can Roca Spain Highest Climber 6 = Per Se USA Best Restaurant in the Americas 7 = Bras France 8 = Arzak Spain 9 6 Pierre Gagnaire France 10 11 Alinea USA 11 = L'Astrance France 12 7 The French Laundry USA 13 New Entry Osteria Francescana Italy Highest New Entry 14 2 St John UK 15 5 Le Bernardin USA 16 11 L'Hôtel de Ville - Philippe Rochat Switzerland 17 8 Tetsuya's Australia Best Restaurant in Australasia 18 4 L'Atelier de Joël Robuchon France 19 2 Jean Georges USA 20 New Entry Les Créations de Narisawa Japan Best Restaurant in Asia 21 18 Chez Dominique Finland 22 21 Ristorante Cracco Italy 23 12 Die Schwarzwaldstube Germany 24 16 D.O.M. Brazil 25 9 Vendôme Germany 26 2 Hof van Cleve Belgium 27 Re Entry Masa USA 28 16 Gambero Rosso Italy 29 13 Oud Sluis Netherlands 30 New Entry Steirereck Austria 31 New Entry Momofuku Ssäm Bar USA 32 16 Oaxen Skärgårdskrog Sweden 33 4 Martin Berasategui Spain 34 4 Nobu London UK 35 New Entry Mirazur France 36 17 Hakkasan UK 37 13 Le Quartier Français South Africa Best Restaurant in the Middle East and Africa 38 Re-Entry La Colombe South Africa 39 5 Asador Etxebarri Spain 40 New Entry Le Chateaubriand France 41 = Daniel USA 42 Re-Entry Combal.Zero Italy 43 28 Le Louis XV Monaco 44 3 Tantris Germany 45 New Entry Iggy's Singapore 46 New Entry Quay Australia 47 2 Les Ambassadeurs France 48 25 Dal Pescatore Italy 49 13 La Calandre Italy 50 New Entry Mathias Dahlgren Sweden Source: S. Pellegrino Famous 5 Star Restaurant copycat recipes from all over the world from your finest restaurants. Enjoy world cuisine recipes from the luxury of your home. Order 5 Star Secret Recipes. For a variety of Recipe Secret Cookbooks Order: Favorite Recipe Secrets  "Disclosure: Compensated Affiliate"var site_url = 'http://www.thebestlinks.com/'; var btn_base_url = 'http://b.thebestlinks.com/'; var btn = '13'; var rid = 'OPTo1yY4My'; 
related searches : World
|
||||||||||||||||||||||||||||||||||||||
Recipes
Questions answers
Related recipes
(2 votes)
